the crispy egg
Kitchens, Eggs Recipe, Mornings Eating, Crispy Eggs, Name, Eggs Eatlikesteak, Delicious Crispy, Breakfast Savory, Smittenkitchen Crispy
Smittenkitchen's crispy egg. Can't wait for tomorrow's breakfast to try it.
the crispy egg | Smitten Kitchen
THE crispy egg #eatlikesteak
the delicious crispy egg
alex is sick
Easy Recipe, French Toast Recipe, Boozy Baking, Christmas Mornings, Breads Puddings, Baked French Toast, French Toast Casseroles, Smitten Kitchens, Baking French Toast
boozy baked french toast. recipe via smitten kitchen.
Boozy Baked French Toast via Smitten Kitchen... Maybe for Christmas morning
Boozy Baked French Toast | 19 Easy Recipes To Make With Stuff You Already Have
Boozy baked french toast casserole - Smitten Kitchen
boozy baked french toast (more like bread pudding, and can be made w/o booze for the kidlets)
warm lentil and potato salad
Weekday Meals, Potatoes Salad, Recipe, Potato Salad, Smittenkitchen Com, Red Wine, Mustard Vinaigrette, Warm Lentils, Smitten Kitchens
Warm Lentil and Potato Salad with a Garlicky Mustard Vinaigrette 2 large shallots 4 sprigs thyme 2 bay leaf 1 C small green lentils 500g fingerling potatoes 2 T red wine vinegar 2 garlic cloves 1 T Dijon mustard 1/4 C olive oil 2 t capers 2 T cornichons 1 to 2 scallions 1/2 C flat leaf parsley
Warm Lentil and Potato Salad is Your New Fave Weekday Meal via Brit + Co.
smitten kitchen recipe: warm lentil and potato salad
coq au vin
Vin Chicken, Coq Au Vin, Chicken Thighs, Julia Childs, Old Recipe, Red Wines, Dinner Tonight, Smitten Kitchens, Sunday Dinner
Smitten Kitchen's Coq au Vin. Separately sauteed onions and mushrooms add extra flavor to this version of Julia Child's classic.
Coq au vin. Dinner tonight!
Coq au vin. My old recipe doesn't require lighting cognac on fire. Well it is on Julia..it is on!
Julia Child’s coq au vin (chicken in red wine with onions, mushrooms, and bacon)
Sunday Dinner? I think so. coq au vin
Coq Au Vin (bacon, chicken thigh, wine, stock, mushroom)
miso sweet potato and broccoli bowl
Rice Bowls, Miso Sweets, Broccoli Bowls, Eating, Miso Dresses, Potatoes Bowls, Food Recipe, Roasted Sweets Potatoes, Smitten Kitchens
miso sweet potato and broccoli bowl by smitten. i need to eat this
Miso Sweet Potato and Broccoli Bowl by @smitten kitchen - Amazing miso dressing! Loved it over quinoa with seaweed sprinkled in.
miso roasted sweet potato and broccoli bowl by smitten kitchen
miso sweet potato and broccoli brown rice bowl | smitten kitchen
miso sweet potato bowl from smitten kitchen
Veggies Stew, Recipe, Spring Stew, Romans Styl Spring Vegetables, La Vignarola, Spring Veggies, Smitten Kitchens, Romans Style, Spring Vegetables Stew
La vignarola -Spring stew- by smitten kitchen
la vignarola Roman Style Spring Vegetable Stew, by smitten kitchen
la vignarola (spring veggie stew) // smittenkitchn
spring vegetable stew, via Smitten Kitchen *well worth the effort, and definitely worth finding fresh fava beans. i didn't have enough for the recipe, but i'm glad i put them in anyway. next time i'll put more in!
pop tarts, cooling
Fun Recipe, Homemade Pop Tarts, Famtam, Brown Sugar, Breakfast, Sugar Pop, Poptartsgotta, Homemade Brown, Homemade Poptarts
Homemade brown sugar pop tart!
homemade poptarts Pie crust and jelly work well. Homemade Pop Tarts Adapted from King Arthur Flour Pastry 2 cups (8 1/2 ounces) all-purpose flour 1 tablespoon sugar 1 teaspoon salt 1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats 1 large egg 2 tablespoons (1 ounce) milk 1 additional large egg (to brush on pastry) Cinnamon Filling (enough for 9 tarts) 1/2 cup (3 3/4 ounces) brown sugar 1 to 1 1/2 teaspoons ground cinnamon, to taste 4 teaspoons all-purpose flour 1 large egg, to brush on pastry before filling Jam Filling 3/4 cup (8 ounces) jam 1 tablespoon cornstarch mixed with 1 tablespoon cold water Alternate fillings: 9 tablespoons chocolate chips, 9 tablespoons Nutella or other chocolate-hazelnut paste or 9 tablespoons of a delight of your choice, such as salted caramel or a nut paste To make cinnamon filling: Whisk together the sugar, cinnamon, and flour. To make jam filling: Mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts. Make the dough: Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary. Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days. Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles. Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts. Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F. Charming tip from King Arthur: Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it’s a shame to discard them, and they make a wonderful snack. While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they’re golden brown. Bake the tarts: Remove the tarts form the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack. Whole Wheat Variation: I was itching to swap out 1/2 cup of the flour with whole wheat flour. I am sure it would make it more deliciously breakfast. Pop Tart Minis: The biggest struggle I had with these was the size. I actually like my baked goods on the tiny size, thus I think this could make an adorable batch of 16 2 1/4″ x 3″ rectangles. Savory Pop Tarts: Nix the sugar in the dough and halve the salt. Fill with pesto, cheese, ground nuts or olives, or any combination thereof. Brush the tops with additional egg wash and sprinkle with poppy or sesame seeds. Please invite me over. Do ahead: The sweet versions should keep at room temperature in an airtight container for a week. If you’d like to make them further in advance, I vote for freezing them unbaked between layers of waxed paper, and baking them as you need.
Coconut Bread - Smitten Kitchen
Chocolates Chips, Breads Recipe, Coconut Milk, Vegetarian Recipe, Coconut Oil, New Recipe, Coconut Breads, Toast Coconut, Smitten Kitchens
Coconut Bread Recipe by Smitten Kitchen
Punchfork — The best new recipes from top food sites
Coconut bread. Love this recipe by smitten kitchen! I used Pamela's baking mix to make it gluten free and used coconut milk to make it extra coconutty!
Punchfork — The best Vegetarian recipes from top food sites
Coconut Bread (add macadamia nuts? Lime zest? Chocolate chips?)
coconut bread by smitten, via Flickr - used almond milk, coconut oil, unsweetened toasted coconut
carrot salad with tahini and crisped chickpeas
Smittenkitchen Com, Crisps Chickpeas, Carrots Salad, Chickpeas Salad, Carrots Chickpeas, Tahini, Smitten Kitchens, Chickpeas Carrots, Vegetarian Recipes
carrot salad with tahini and crisped chickpeas (carrot, chickpea, parsley, pistachios)
carrot salad with tahini and crisped chickpeas, via smitten kitchen
carrot and crisped chickpea salad with lemon and tahini by smitten kitchen
Carrot Cake Pancakes- Smitten Kitchen
Carrot Cakes, Flickr, Fun Recipe, Tops, Yummy, Raspberries Jam, Homemade Yoghurt, Carrots Cake Pancakes, Smitten Kitchens
carrot cake pancakes by smitten, via Flickr. Sound yummy minus nutmeg and cream cheese topping. Would be so easy to make vegan with ground flax & water instead of egg.
These look yummy! Carrot Cake Pancakes from Smitten Kitchen.
Your domain has no activity on Pinterest at this time. Help Pinners easily share your content by integrating the Pin It button today!